Stacks: App in a Snap

Pete and I discovered this appetizer by assembling a random ingredients we had left over from Fourth of July this year. This recipe of rummaging was born from the remains of a brie, strawberry, basil, dijon mustard sandwich...that sandwich recipe will be published soon. 

The recipe is flavorful, addictive, and surprisingly light; a refreshing, mouthwatering summer snack that people have been very receptive to. 

The appetizer involves a simple process: cut, assemble, and done. In our kitchen, we have an avocado slicer. This works great, but I find it helpful to cut avocado slices thinner with a large knife to maximize avo-output as well. I tend to cut a medium slices for both brie and avo; however, some people really like to get a massive bites of one, the other, or both.

To give you a warning, the amounts below are not exact because it is up to personal preference on how many you will to make at a time and the amount of the ingredients you want to use on each unit (stack)

Ingredients:

1 box Stoned Wheat Thins

1 package - Brie - your size preference will determine your output. 

1-2 Avocados

1 container of dried cranberries

Process:

1. Break Stoned Wheat Thins into halves, they have an indent for this task. 

2. Cut brie slices and place on the wheat thin pieces. 

3. Slice avocado and lay atop the brie. 

4. Sprinkle cranberries onto each stack, making sure at least two or three make it onto a stack. 

ENJOY!

The Stoned Wheat Thins should be broken down into halves, they are big.